We wouldn't make quite so many deviled egg recipes if there weren't so many on Pinterest to make, right? So really, this is Pinterest's fault, not ours. Take your problems with this recipe for bacon jalapeno deviled eggs up with Pinterest, not me.

Ingredients:

12 large eggs, hard boiled and peeled

1 cup mayonnaise

1 1/2 tsp rice vinegar

3/4 tsp ground mustard

1/2 tsp sugar

2 jalapenos, seeded and chopped

6 pieces bacon, cooked, crisp, and crumbled

paprika

Cut the hard boiled eggs in half lengthwise, and put all the yolks in a bowl.

Mash the egg yolks with a fork, then add the mayonnaise, rice vinegar, ground mustard, and sugar. Stir until combined.

Mix in the bacon and jalapenos.

Put the yolk mixture in a ziplock and cut a small hole in one corner.

Fill each egg half with the yolk mixture.

Sprinkle paprika on top in a messy and uneven fashion. Keep refrigerated.

RP Servings: the original recipe uses 12 eggs, so around 12 servingsStars: 2. These were just... not very good. Which is seriously a shame, because the mayonnaise, rice vinegar, ground mustard, and sugar with the mashed egg yolks was actually one of the best deviled egg fillings I've eaten. But then you add the bacon and jalapeno and it just gets weird. The bacon gets soggy and the texture becomes awful. The jalapeno doesn't taste like jalapeno, it just makes everything taste kind of "off." I'd 100% make them again- just so long as I can stop before adding the bacon and jalapeno. But with them... definitely not.

Just look at the picture below. You might say, "Ryan, you should have made this when people were coming over so they could eat some of them! Potato skins are clearly a party food!" And I would say, "one person can be a party, leave me alone with my potatoes and my clogged arteries."

Ingredients:

4 large baking potatoes (washed)

3 TB butter, melted

2 teaspoons of kosher salt

1 1/2- 2 cups of shredded cheddar cheese

7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits)

Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices. Brush both sides and edges of the potatoes with butter and sprinkle with salt.

Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.

When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.

They're also really good with sour cream.

PR Servings: A bunch. All I used were those 4 small red potatoes, and it made 2 full trays.Stars: 4. I almost gave it a lower rating because it's not nearly as easy as I was expecting when they say, you know, "easy." Buuuut, I kinda get it. They are easy to make compared to actual potato skins, and they are really tasty! I also tried some with only cheese, and some with only cheese and green onions, both of which were really yummy too!

I make a lot of vegetable salads and slaws, and I'm always on the lookout for some new ones to add to the line up. I saw this one on Pinterest and thought it had promise: cauliflower, which I love, added to a broccoli-bacon salad. Then I started making dinner. I realized 2 things. I'd forgotten the peas, and the measurements were WAY off. I'll make corrections, but please read the post before you start!

INGREDIENTS

2 cups cauliflower, cut in bite size pieces

2 cups broccoli, cut in bite size

½ cups celery

1 cup frozen peas

1½ cups cooked and chopped bacon (SEE NOTE!)

Dressing (SEE NOTE!!)

2 cups mayonnaise

¼ cup sugar

¼ cup Parmesan cheese

2 teaspoons vinegar

¼ teaspoons salt

¼ cup chopped onion

NOTE: VERY IMPORTANT!!1. I couldn't believe how much dressing this called for! used a little less than 1/4 of this amount of dressing and it was a gracious plenty! Make 1/4 of it and save your ingredients for another day. 2. Look at the amount of bacon. Seriously?? I chopped up 1 piece of bacon and it was about 1 tbsp. that means that 1 1/2 c of bacon is 24 STRIPS of bacon. Okay seriously. I love bacon. But just no. I used 5 strips and it was plenty.

Stir your dressing ingredients together in a bowl. I added the onion with the veggies rather than the dressing, cutting the pieces larger than I would in a dressing. You can do it either way.

Combine your veggies in a large bowl.

Toss with the dressing. I refrigerated mine for about 2 hours and it definitely improved over that time. (Do you see how much bacon there is?)RP Servings: 6-8RATING: 3 starsCouple things: hubby didn't love the Parmesan. I could take it or leave it. I'd probably prefer less sweet and a little more savory to the dressing over all. We agreed that the peas would probably be weird, and that the celery didn't add a thing (mostly it found its way to the bottom of the bowl). The bacon was the right amount - NO WAY do you want 5 times that much! (I mean, really??)Bottom line for me is that I'll probably just add cauliflower sometimes to my regular broccoli salad.

Okay seriously, what's not to like with a name like that. And before you feel like something called a "chopped salad" must be hard, here's what I've discovered: a chopped salad is what used to be called a tossed salad, just with a more gourmet sounding name. Easy peasy - chop stuff up and toss it in a bowl!

Make the dressing in a lidded jar and shake to mix. NOTE: When I read the ingredients list, I thought the proportions of oil to vinegar were off, especially using EVOO which is a strong flavor. I made it with only 1 c of EVOO and it was still too heavy on the oil flavor. I added the juice of 1 lemon to freshen it up.

You can add the dressing (not all of it!!) to the salad and toss, or toss and let everyone add their own dressing. I did the latter since I was doing it for lunch and my husband and I weren't eating at the same time. Then I tossed it all together in my individual bowl. I had to get my beautiful Ugandan salad spoons in the photo... RP Servings: the recipe says that the full recipe serves 4-6. I made about half, and I'd say that was 3RATING: 4 stars as madeObviously, a salad with these ingredients was going to be good! The feta was yummy with my lemon addition. You might not want the lemon if you're using bleu cheese (I don't eat bleu cheese, so I don't know!). My only tweak other than the oil/vinegar/lemon is that I would use less garlic in the dressing next time. But that's a personal preference and not really reflective of the recipe in general.

I recently got a Vegetti (I got mine at CVS, not from this link - no affiliate/commission here!) to make veggie "noodles" with. Besides eating very clean for a few weeks in anticipation of our vacation, since I'm gluten free AND love to make various "slaws", I figured it would be handy. This recipe was my first attempt at using it and making something with those noodles - it's actually from a competing spiralizing site.

INGREDIENTS

1 tbsp olive oil

1 large garlic clove, minced

1/4 tsp red pepper flakes

1/4 cup diced red onion (I used a yellow onion)

1/2 cup cubed pancetta (I used regular bacon since I didn't have pancetta)

2 whole large eggs

3 medium zucchinis (I used 1 for half the recipe)

pepper, to taste

1/3 cup grated parmesan cheese

NOTE: I made half this recipe, since I was making it just for myself for lunch

Do all your prep ahead - this moves pretty fast! One zucchini made this much - a LOT!

Because I was using regular bacon, I chopped and cooked it first so that the onions wouldn't absorb all the fat. I turned it out onto a paper towel to remove the grease - and told my husband not to get his hopes up because I wasn't making any more bacon! I poured out all but a small (maybe 1/4 tsp) amount of the grease, then added about 1 tsp olive oil. IF YOU ARE USING PANCETTA, don't cook it yet!

The recipe says to heat the oil, cook the garlic and red pepper flakes for 30 seconds, then add the onions for 3 min or until starting to get soft. Add the pancetta and cook about 5 minutes.

Here's what I did: I added the onion and garlic at the same time (and forgot the red pepper flakes until the end by accident). When the onions were starting to get translucent, I added the bacon to reheat. I did this because a) it's very easy to burn garlic, b) when you cook red pepper flakes basically alone the fumes are deadly, and c) I don't think there's a taste difference in cooking the garlic and onion together or separately, so I'm going to ease!

While the pancetta is cooking, heat a little oil in a small pan (I used expeller pressed no-taste no-scent coconut oil in my cute little cast iron pan) and cook the egg until the white sets. Leave the yolk runny. This is a challenge for me as I don't really like runny eggs, but I'm gonna do it! Isn't this a pretty orange yolk? I get eggs from my neighbor's free range hens.

While the egg is cooking, add the zucchini "noodles" and cook 2-3 minutes. It says to toss, but my noodles were SO LONG that there was no tossing possible. It says to add the parmesan while it's in the pan, but since it was impossible to toss, I put it in my bowl and then tossed as best as I could. Cutting the noodles into manageable lengths is clearly a necessity!

The white on top of my egg was still a little raw, so I flipped it really fast. The yolk was still runny, though! Isn't it pretty?! (Also, you can see that the stuff didn't really toss in with the zucchini because it was just too dense and connected.) Break the yolk and let the egg run into the "noodles".

RP Servings: As written, 2. I made half and ate it all

RATING: 4 stars!This is REALLY good! My husband stole a bite or two, and asked me how I'd rate it. When I said "4", he said, "That's about right!" It's tasty, cheap, easy, fast AND healthy, especially if you're going paleo or low carb. And half the recipe is 301 calories, according to MyFitnessPal, even with bacon!

Author

Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?